Sunday, October 14, 2012

Autumn on a Plate

This recipe does not come with a witty anecdote, it's just straight up delicious. The classic autumnal flavors of apple, sweet potato, and kale come together perfectly in these delicious little cakes. Pan fried and served with warm bacon-maple dressing... does it get any better? I highly doubt it.

Cakes:

1 sweet potato - peeled and grated

1 honey crisp apple - peeled and grated

3 kale leaves - chopped

3 scallions - chopped

1 egg

3 TBSP flour

1 tsp baking powder

1/4 tsp salt

Start by placing grated apple and sweet potato in a dry towel. Squeeze out excess water. Place mixture into a bowl, add the rest of the above listed ingredients and stir to combine. Drop spoonfuls of mixture into a buttered skillet on medium heat and brown on each side. Serve with bacon-maple dressing.

Bacon-Maple Dressing:

4-5 slices of thick cut bacon

3 TBSP red wine vinegar

1 tsp sugar

1/2 tsp dijon mustard

2 tsp pure maple syrup

chopped scallion for garnish

Fry bacon slices in a skillet then set them aside on a paper towel to drain off excess grease, reserving about 3 TBSP of rendered bacon fat in the skillet. Add the rest of the above listed ingredients to the skillet. Whisk together over low heat. Once thoroughly incorporated, remove from heat, add chopped bacon and garnish with chopped scallions.